Black Beans And Rice Recipe

Name: Black Beans And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 2 teaspoons kosher salt, divided (or to taste, I don't use it since the beans and broth are salty enough); 2 1/2 tablespoons olive oil, divided; 2 cups long-grain rice, uncooked; 1 cup onion, chopped; 1 1/2 cups green bell peppers or 1 1/2 cups red bell peppers, chopped; 2 garlic cloves, minced; 2 (15 ounce) cans black beans, undrained; 1 cup vegetable broth or 1 cup chicken broth; 2 tablespoons red wine vinegar; 2 bay leaves; 1/2 teaspoon black pepper, freshly ground (or to taste, I use more); 1/4 teaspoon cumin; 1/2 cup scallion, sliced

Servings: persons

4 cups water
2 teaspoons kosher salt, divided (or to taste, I don't use it since the beans and broth are salty enough)
2 1/2 tablespoons olive oil, divided
2 cups long-grain rice, uncooked
1 cup onion, chopped
1 1/2 cups green bell peppers or 1 1/2 cups red bell peppers, chopped
2 garlic cloves, minced
2 (15 ounce) cans black beans, undrained
1 cup vegetable broth or 1 cup chicken broth
2 tablespoons red wine vinegar
2 bay leaves
1/2 teaspoon black pepper, freshly ground (or to taste, I use more)
1/4 teaspoon cumin
1/2 cup scallion, sliced

1
Combine water with 1 tsp salt and 1 1/2 tsp olive oil in a medium saucepan; bring to a boil.
2
Stir in rice, cover, reduce heat to low, and cook for 20 minutes or until tender.
3
In a large saucepan, heat the rest of the olive oil over medium heat; saute onion, bell pepper and garlic about 5 minutes or until softened.
4
Add beans, broth, vinegar, bay leaves, black pepper, cumin, and the rest of the salt; cover and bring to a boil.
5
Reduce heat to low and simmer for 10 minutes; remove bay leaves.
6
Serve beans over the rice and top with scallions.

710

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups water, 2 teaspoons kosher salt, divided (or to taste, I don't use it since the beans and broth are salty enough), 2 1/2 tablespoons olive oil, divided, 2 cups long-grain rice, uncooked, and more.

Yes, Black Beans And Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Beans And Rice

How did you like this recipe?

Frequently Asked Questions